Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Formatted for MM by |
| 2 tablespoons | Fresh cilantro leaves -- |
| \N \N | Chpd |
| \N \N | Diane crhn32b |
| \N \N | Or use coriander |
| 2 cups | Fresh chopped tomatoes -- 1 |
| \N \N | Lb |
| \N \N | Limes -- juice only |
| 3 \N | Inch jalapeno pepper -- |
| \N \N | Chpd |
| ¼ teaspoon | Salt |
| ¼ medium | Onion -- chopped |
| 1 teaspoon | Corn oil |
| 20 millilitres | Garlic -- chopped |
| \N \N | 1/3 CUP SERVING----- |
| \N \N | *Calories |
| \N \N | *gm fiber |
| \N \N | *gm protein |
| \N \N | *mg sodium |
| \N \N | *gm total fat |
| \N \N | *mg calcium |
| \N \N | *gm carbo |
| \N \N | EXCHANGES----- |
| \N \N | *Fat |
| \N \N | *Vegetable |
In a bowl combine the tomatoes, jalapeno pepper, onion, garlic, and cilantro. Add the lime juice, salt, and oil, mix well.
YIELD: Makes 2½ cups SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk
Recipe By :
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